Combined Professional Vertical Freezer

Telme Preparing all kinds of creams and pastry specialties, pasteurizing and freezing the various mixes for gelato.

Automate and Speed Up all the manual operations, thus reducing time and labour, whilst guaranteeing optimal hygienic conditions.
Mix, stir and blend the ingredients at temperature for the set time and speed: milk, cream, powdered milk, flour, fruit, sugar, dextrose, eggs, emulsifiers, stabilizers, etc. required to prepare classic creams, bakery specialties, gastronomic dishes and the various mixes for ice cream shops.
Heat, Sanitize and Cook: melt fats and chocolate, hydrate the solid parts, eliminate most pathogenic bacterial flora and vaporize excess water.
Temper dark, milk and white chocolate.
Cool and Complete the pasteurization process.
Freeze the Mix, incorporating air in the product: ice cream, gelato, sorbet, (not in granita).

Pastry

Cream ( custard cream, English cream, buttercream, zabaione, etc.)
Dough (choux paste, hazelnut cookies, etc.)
Fruit processing (toppings, sauces, ripple sauces, icing, jams, jellies, etc.)
Base mix (meringues, pâte à bombe)
Icing
Ganache, Bavarian cream, panna cotta, crème caramel,etc.
Chocolate tempering (possible use)